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2012•Korean Journal for Food Science of Animal ResourcesOpen access

Comparison of Free Amino Acids and Dipeptide Contents, Warner-Bratzler Shear Force and Sensory Property of Beef Jerky Manufactured with Different Drying Methods

Ki‐Chang Nam, Cheorun Jo, Kyung-Haeng Lee

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Key concepts: Chemistry, Food science, Dipeptide, Air temperature, Amino acid, Biochemistry, Climatology, Geology

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Comparison of Free Amino Acids and Dipeptide Contents, Warner-Bratzler Shear Force and Sensory Property of Beef Jerky Manufactured with Different Drying Methods — Research Paper | ScholarLens